ROASTED AND MARINATED ROOT VEGETABLES
Crisp the vegetables up after they've had a chance to soak up the marinade-or don't, they're delicious at room temperature, or even served cold.
Provided by Paul Kahan
Categories Fall Advance Prep Required Vegetable Dinner Side Root Vegetable Beet Sweet Potato/Yam Turnip Quick & Easy Marinate Vegetarian Vegan Soy Free Dairy Free Wheat/Gluten-Free Tree Nut Free Peanut Free
Yield 6 servings
Number Of Ingredients 10
Steps:
- Prep:
- Preheat the oven to 350°F.
- Depending on the size and type of the root, peel it or not. Peel the dirty, gnarly beets. Sweet potato skins soften up when roasting, so leave those on. For thinner-skinned turnips, a good scrubbing will do.
- Cut the roots into chunks; I like them about 1 inch thick and 2 inches long. Cut the round roots through the equator and chunk them up from there. For sweet potatoes, cut them in half lengthwise, then again lengthwise, and then into 2-inch pieces. If you can find baby sweet potatoes, just cut those in half. There's no wrong way to do this; just keep all of your vegetables similar in size and shape so they cook evenly.
- Roast:
- Preheat an ovenproof sauté pan large enough to hold the root vegetables in one layer over medium-high heat. Add the rice bran, grapeseed, or olive oil and continue heating until the oil shimmers and is thinking about smoking. Carefully add the roots and let them caramelize on one side, 2 to 3 minutes. Check to make sure they're not burning-lower the heat if they're scorching in some spots. Give the roots a toss in the pan (tongs work, too) and season with the salt, sugar, and pepper. Add the thyme and rosemary and transfer the pan to the oven.
- Cook until the vegetables are lightly browned and tender. Start checking with the tip of a sharp knife after 6 minutes and continue to check every 5 minutes. They're done when they're easily pierced all the way through. The beets will cook in about 30 minutes, the turnips in just 10 minutes or less, and the sweet potatoes in 20 minutes. This will depend on the age, variety, and cut of the vegetable, so use your senses (including common sense) and check often.
- Marinate:
- Spoon the roasted vegetables into a large bowl. Discard the herb stems. Add the orange juice or vinegar, extra-virgin olive oil, and chile flakes. Toss until well coated.
- Serve:
- You can serve at this point, or store in the fridge for up to 5 days.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Selvarajan G
[email protected]This recipe is perfect for a fall dinner party.
Ali Kunbhar
[email protected]I'm allergic to nuts. Can I substitute another ingredient for the almonds?
Mary Bryant
[email protected]I would love to see a video tutorial for this recipe.
Brandon White
[email protected]This is a great recipe for meal prepping. The vegetables can be roasted ahead of time and reheated when you're ready to eat.
aqdas jutt
[email protected]I'm a beginner cook and I found this recipe easy to follow.
Shajhan
[email protected]This recipe is a bit time-consuming, but it's worth it. The vegetables are delicious and the presentation is beautiful.
Michele Hales
[email protected]I had some trouble finding all of the ingredients. I had to substitute some of them, which may have affected the flavor.
Patti Morris
[email protected]The roasting time was too long. The vegetables were overcooked and mushy.
Black Bajuni
[email protected]The marinade didn't have much flavor. I would recommend adding more herbs and spices.
Jarred Turpin
[email protected]The vegetables were a bit too oily for my taste.
Nabagereka Getrude
[email protected]I made this recipe for a potluck and it was a huge hit. Everyone loved the roasted vegetables.
Mya Borneman
[email protected]This is a great recipe for a healthy and flavorful side dish.
Faizanali hasni
[email protected]I'm not usually a fan of root vegetables, but this recipe changed my mind. The roasting process brings out their natural sweetness and the marinade adds a delicious savory flavor.
Abdullah Baghriche
[email protected]The marinade really makes this dish. The vegetables are so flavorful and juicy.
Bablu Nepal
[email protected]I've made this recipe several times and it always turns out great. The vegetables are always tender and flavorful.
Dipto Paul
[email protected]This dish was a hit at our last family gathering! The vegetables were roasted to perfection and the marinade added a delicious flavor.